Artichoke and Crab Stuffed Potatoes |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Very nice twist on baked potatoes! Found on . Time includes time to bake the potatoes. Ingredients:
4 large russet potatoes |
3 ounces cream cheese |
1/4 cup milk |
1/4 cup mayonnaise |
1/3 cup green onion, thinly sliced |
1 tablespoon minced pickled jalapeno pepper (less if you don't like it spicy) |
2 teaspoons minced fresh garlic |
3/4 cup shredded parmesan cheese |
1 lb crabmeat |
1 (13 ounce) can artichoke hearts, quarters drained well and coarsely chopped |
Directions:
1. Preheat oven to 400 degrees F.
2. Wash and prick the potatoes and bake for 45 - 55 minutes, or until very tender and baked through. Remove from oven and let sit 10 minutes.
3. Meanwhile, place the cream cheese, milk, mayonnaise, green onions, jalapeños and garlic in a mixing bowl and mix with a whip attachment until combined.
4. After potatoes have cooled 10 minutes, cut the top off the potato (lengthwise) and scoop out the hot potato with a spoon, leaving a 1/2-inch shell. Add the potato pulp to the mixing bowl and mix with whip attachment until well mixed. Stir in the 3/4 cup parmesan cheese, crab meat and artichokes.
5. Scoop the mixture back into the potato shells, piling up and dividing evenly. Sprinkle with extra parmesan for a pretty top.
6. Place potatoes on a baking sheet and bake for about 20 - 25 minutes or until golden and heated through.
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